Best Khoresh Bademjan Recipes

Khoresh Bademjan (Persian Eggplant Sauce) image

Provided by PalatablePastime

Categories Lamb/Sheep

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb boneless lamb, cubed
1 lb eggplant, sliced
2 tablespoons salt
1 onion, diced
2 tablespoons olive oil
2 tablespoons tomato paste
1 (15 ounce) can diced tomatoes
water
salt and pepper
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/4 teaspoon nutmeg
2 garlic cloves, minced
2 tablespoons finely chopped of fresh mint
steamed brown basmati rice

Steps:

Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
Set aside 1 tablespoon onion for garnish.
In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
Turn meat mixture into a serving dish and top with onion mixture.
Serve with steamed rice.

Nutrition Facts : Calories 589.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 108.9, Sodium 5137, Carbohydrate 25.2, Fiber 8.8, Sugar 11.8, Protein 29.3

Khoresh Bademjan image

Yield servse 4-6

Number Of Ingredients 12

1 large onion, chopped
Vegetable oil
1 pound lean lamb or beef, cubed
2 dried limes (page 44), cracked or pierced with the point of a knife, or the juice of 1 lemon
3 tomatoes, peeled and chopped
Pepper
1/2-1 teaspoon turmeric (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cup yellow split peas
Salt
6 small eggplants (3 1/2-4 inches long), peeled and cut in half lengthwise

Steps:

Fry the onion in 2 tablespoons oil in a large saucepan until golden. Add the meat and brown it on all sides. Add the dried limes or lemon juice, and tomatoes. Cover with 2 1/2 cups water and add pepper, turmeric, cinnamon, and nutmeg.
Simmer gently for 1 hour, then add the split peas and cook for 20 minutes. Season with salt when the split peas have begun to soften, and add more water occasionally, if needed to keep the meat covered.
Brush the cut side of the eggplants generously with oil and cook them, on the cut side only, under the broiler or on the grill until browned. They do not need to be entirely cooked, as they will cook further in the stew.
Add them to the stew, and cook, covered, for 30 minutes longer, or until the eggplants are very soft.
Fry 1 small chopped onion in 2 tablespoons oil until golden. Add 2 tablespoons dried crushed mint and 2 crushed garlic cloves. When the garlic just begins to color, pour over the sauce at the end, as a garnish.
If you can get hold of unripe grapes, put them into the stew instead of the dried limes.